Sep 09

Australian grassfed steak sizzles at this Miami hot-spot

In this series, we’re celebrating chefs and restaurants who are bringing innovation back to the menu with special items and LTOs to lure in patrons new and existing. Upping the game with grassfed proteins like Australian grassfed beef adds instant appeal and differentiation.


Aussie grassfed steak

The Place

The Matador Room, Miami

The Dish

Aussie Grassfed Beef Sirloin “Burnt Ends” with Chimichurri and Lime

This relatively simple build puts the natural flavor and high-quality Australian striploin on a stage. The only condiment is a gorgeous chimichurri, a trendy sauce given a sophisticated flavor lift with lots of citrus and a house-made green chili ferment providing depth and just the right amount of heat.

Why it works

As a rotating special, it’s easy to execute and fits right into the meaty menu at the Matador Room. The reference to “burnt ends” calls to American BBQ fans, and chimichurri is a local favorite in Miami, giving it broad appeal. The 10-12oz portion delivers a lot of value perception and retains a healthy margin to the bottom line.



From the Chef:

A dish like this offers great value to our guests and is highly shareable, perfect for Jean-Georges Vongerichten’s Matador Room. The presentation is one of those where guests see it come through the dining room, and they have to have it – just what you want in a special menu item! The Australian striploin is really easy to work with, and seared hard on the plancha it really shines in this pairing with a bright, fresh and citrusy chimichurri. Chimichurri is everywhere in Miami, but it’s hard to find a really good one like this!


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